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Recipe Name: Salmon, Potato And Asparagus Torte Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Comments:
Course: Lunch  
Preparation Time:
Number of Servings: 10

1 1/2 Pound(s) Peeled potatoes, thinly
1/2 Teaspoon(s) Salt
3/4 Pound(s) Thin asparagus
1 1/4 Pound(s) Salmon fillet, skinned
15 Sheets phyllo dough, *see
1/2 Cup(s) Butter, melted
1/4 Cup(s) Fresh herbs, chopped*
1/4 Teaspoon(s) Pepper1 cup heavy cream
Organic nastursiums
Salad greens, optional
1/4 teaspoon of salt; cook until just tender, about 4 minutes. With a
slotted spoon, remove the potatoes to a colander and rinse briefly;
drain and set aside. In the same boiling water, cook asparagus until
just tender, about 2 minutes. Drain, rinse and set aside. With a sharp
knife cut the salmon crosswise into 1/4 inch thick slices; set aside.
Heat the oven to 375 degrees. Oil a 9 X 5 inch loaf pan and line with
a 16 inch long piece of 12 inch wide aluminum foil, allowing foil to
extend beyond each 9 inch long edge. Place the phyllo between two
sheets of waxed paper, then cover with a damp towel. Remove one sheet
of phyllo and brush completely with butter. Repeat stacking and
buttering sheets until you have used 11 in total. Press the stack of
phyllo into bottom and up both long sides of the loaf pan allowing
ends to overhang. Layer potatoes, asparagus and salmon in the pyllo
lined pan, begging and ending with a layer of potatoes. Season each
layer with some mixed herbs, salt and pepper. Slowly pour the cream
over the filling. Fold over edges of phyllo to cover the filling.
Butter and stack the remaining 4 sheets of phyllo and cut into 17 X 1
1/2 inch strips. randomlu fold over twist strips to make ribbon like
swirls and place on top of the torte. Brush with butter and bake for
50-60 minutes or until browned and firm. Cool completely in the pan on
a wire rack. Just before serving, remove the torte from the pan by
pulling up ovrehanging ends of foil; transfer torte to cutting board
and remove foil from bottom and sides. If desired, garnish with
nastursiums and salad greens. To serve cut with a serrated knife in a
sawing motion into 3/4 inch thick slices. Notes: This dish is much
easier to slice and serve if allowed to cool to room temperature. The
pyllo sheets should be 17 X 12 inches and thawed completely before
using. Good herb choices would include, parsley, chives, tarragon etc.
Recipe by: Country Living - Country Cooking Summer 1996 Posted to
recipelu-digest by RecipeLu <> on Feb 18, 1998

Nutrition (calculated from recipe ingredients)
Calories: 294
Calories From Fat: 120
Total Fat: 13.5g
Cholesterol: 37.4mg
Sodium: 1492.4mg
Potassium: 512.8mg
Carbohydrates: 28.3g
Fiber: 2.8g
Sugar: <1g
Protein: 14.8g

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